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Soup

Recipes

Cut the squash into large pieces. Using a sharp knife, carefully remove the skin.
Scoop out and discard the seeds. CHop the squash into small chunks. Remove all the fat from the bacon and roughly chop it into small pieces.
Heat the oil in a large saucepan. add the onions and garlic and cook for 3 minutes or until they begin to become soft.
Add the bacon and cook for about 3 minutes. Stir in the spices and cook over low heat for a minute longer.

Immerse the carrots, potatoes and onion in the juice from the canned clams--this should come out to around 4 cups of liquid. If it's less, supplement with a little water. Add a bay leaf and the salt, and gently boil until the potatoes and carrots are tender. Remove the bay leaf when done.
Meanwhile, chop the bacon into very small bits, and fry over medium heat. You're looking to get the fat out of the bacon, but you'll be keeping this.

Put potatoes and carrots together in a small saucepan, add salt and water. Cover and cook gently until tender. Remove from heat, but do not drain. Meanwhile, saute onion in butter for 3 minutes. Blend in the flour until smooth and add milk gradually, stirring over medium heat until the mixture boils and thickens. Discard skin from salmon, crush the bones, and flake the fish. Combine fish, crushed bones, and cooked vegetables and their liquid with the thickented milk sauce. Add remaining ingredients. Heat thoroughly and serve at once.